PANTRY: If using canned black-eyes, drain and rinse well. Use recipe-ready frozen beans if you can get them, or cook your own. Put everything into a heavy soup pan in the order listed, except the salt and pepper and the garnishes. Bring just to a boil; reduce heat and simmer, mostly covered, until the potato is tender and the soup has mellowed; about 25 minutes, minimum. SERVE very hot, adding a couple of drops of bitters, along with optional nuts or seeds, at table. A feast for the eyes, make it as spicy as you like with your favorite Cajun Seasoning blend. Makes 6 cups to serve 2 main or 4 side portions. Each single cup portion, with peanuts, has 154 cals, with 13.6 CFF (or 2.7 g). Acknowledgement: Inspired by an idea snared on the web at Landolakes.com Posted to Digest eat-lf.v097.n006 Recipe by: Pat Hanneman in Soup Scoop (Jan 1997) From: PATh
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|Serving Size: 1 Serving (824g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 92 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 2710.1mg||93 %|
|Potassium 1967.4mg||52 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 60g|
|Protein 28g||40 %|
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Calories per serving: 505
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